Bok choy can be used just as any other winter green – in stir fry (like this stir fried bok choy with ginger and garlic), soups (like this buckwheat noodle soup with bok choy), or sauteed with garlic and lemon (isn’t everything good prepared this way?). All are yummy!
But my favorite is roasted bok choy. It’s an easy and delicious side to any meal. The leaves get crunchy and caramelized, kind of like a kale chip, and the stems become tender and biting with a flavor similar to cabbage. Here’s how:
2 heads bok choy, sliced in half lengthwise
Olive oil (or any oil for roasting)
Salt and fresh cracked black pepper, to taste
Toss the bok choy with the oil and sprinkle with salt and pepper, then roast in a 450-degree oven for about 15 minutes, turning the bok choy one time during the roasting time. Eat and enjoy!